The Holiday Season is about celebrating—and creating and enjoying a stunning, abundant holiday tablescape and meal is an incredible way to commemorate the end of the year and enjoy the golden season.
It’s essential that you make your home cozy, warming, inviting, and gorgeous for the holidays—and this includes transforming your dining area into a winter wonderland—think luxurious arrangements of flowers, candlelight, natural elements, glittering details, and tones that radiate abundance, warmth, and joy.
Once you’ve created a stunning dining scene, it’s time to plan the recipes that you’ll make for the holidays—well in advance. This way, you’ll have plenty of time to shop for the ingredients and make sure that there’s something for everyone on your guest list to enjoy.
Read on for our tips for creating a very Venus dining experience, complete with a few delicious, nourishing, and luxurious recipes. Venus is all about pleasure, and each meal that you have you should be a nourishing and pleasurable experience for the pallet, eyes, and nose.
Festive Holiday Table Decor
Winter Wonderland
Our inspiration for this year's holiday dining area look? A very sophisticated, glimmering celebration of lightness and positivity!
When we walk through snow, we experience the glitter of the natural world—and we’re channeling this. First, select a few arrangements of flowers to place on the table. We recommend going with pieces from our Maison Collection, such as the Fleura Vase and the Thalia Vase, both with roses in neutral, bright, and gracious shades of white, blush, silver, and gold. The fragrant long-lasting flowers, paired with the Ancient Greek architecture-inspired ceramics, are timeless, gorgeous, and elegant—just as a holiday table should be. Each of these arrangements will brighten your dining table for an entire year or longer, and can serve as a reminder of the love-filled holiday season. We also love the idea of placing several of our newest mini arrangement—the fountain-inspired ceramic Le Mini Aura—around the table. For a super luxurious touch, you can place a Le Mini Aura at each seat, and set a handwritten name card in each. This can be done with any of our Le Mini arrangements—and each Mini is an ideal, gratuitous, and lovely party favor for your beloved guests.
Next, scatter an abundance of candles around the table. Select long, elegant tapered candles in ivory, gold, and silver—and light them before guests arrive so that your winter wonderland radiates positivity and emanates light all evening. If you have crystal candle holders, now is the time to use them. Candlelight makes a home feel even more cozy and positive, so place a few of our fragrant candles on your mantle, coffee table, and console table, too. Ours are hand-poured into ceramic vessels, making them the ultimate when it comes to luxury home decor.
We’re celebrating the wonders of the natural universe now and always, so gather branches, paint them white, and sprinkle them with a bit of glitter. Place these in a large, clear vase to serve as an elegant centerpiece. You can hang small globe candles or mini ornaments from the branches, if desired. Scatter the remaining elevated branches around the table. Do the same with pinecones and bits of winter greenery, and place them amidst the branches. You can also create snowflakes from silver, white, or glitter-coated construction paper and hang them from the branches, and place them around the table. Make sure that you have and use white or silver thread, to create the appearance of floating elements.
For linens and plates, go with ivory or silver, and select your best silver flatware. We love the look of crystal glasses for this special meal. Wrap each napkin with a napkin ring in silver, gold, or white, or tie each napkin with a piece of silk or velvet golden, silver, or white ribbon, tied into a bountiful bow. For an extra special touch, tuck a small, glitter-coated twig of winter berries or apiece of winter greenery into each napkin ring.
The Fruits of the Holiday Season
If you want to go with a more colorful holiday tablescape, go with a seasonal fruit theme.
Select an arrangement of flowers such as our Serene Vase with burgundy, red, or gold roses and place it in the middle of your table. Around the timeless ceramic vase, place pomegranates, cranberries, pears, apples, acorns, clove-studded oranges, and other seasonal edible beauties. Place a single pomegranate, acorn, twig of cranberries or other winter berries, or a pear on top of each napkin at each place setting. If you’re in the mood for a holiday project, you can detail the seasonal treasures with gold glitter—this will provide even more warmth and sparkle.
For linens, go with gold or, if you have them, a rich burgundy tone. If you have gold flatware, this will warm the look—but classic silver always works too.
Place long, elegant taper candles in shades of burgundy and gold, as well as votive candles in richly-saturated glass or crystal votive holders that are in line with the color scheme around the table for extra warmth and color.
To compliment the rich and royal tones of this harvest table, incorporate gold details such as gold napkin rings, small gold glass globes, and painted gold branches into your tablescape. For a timeless look, you can even place a few small gold bells on the table. Find other natural objects from the outdoors and paint them gold—they’ll look elegant and will serve as a reminder of the importance and beauty of our natural world.
Holiday Recipes for a Very Venus Holiday
Edible Delights
Now that you’ve selected a decor scheme for your holiday table, it’s time to create the menu! When it comes to planning your holiday meal, keep a few key concepts in mind: luxury, pleasure, elegance, gratitude, and the winter season.
If you’re having guests over, make sure to accommodate their dietary needs by including dishes that are vegetarian, gluten free, dairy free, low carb, and so forth.
Your holiday meal should be a gorgeous spread of recipes that are exquisite, warming, nourishing, delicious, and beautiful. It’s a special occasion and we have so much to celebrate—every single day—so hold no bars. Before each meal, bless the food and speak a few words of gratitude. It will enhance your experience and make your meal even more nourishing and enjoyable.
Here are a few incredible recipes that you’re sure to love:
Royal Seared Radicchio and Roasted Beets
This dish is rich in color and flavor. It’s balanced in thanks to the bitterness of the radicchio and the sweetness of the beats. It’s ideal for serving with fish and meat. If you’re decorating your table with our Fruits of the Holiday Season theme, this is a must-serve.
Ingredients:
- 6 medium beets, scrubbed
- 5 tablespoons of extra virgin olive oil, divided
- Kosher Salt
- 2 small heads of radicchio, cut into large wedges through root end
- 1 cup of pomegranate juice
- 2 tablespoons of red wine vinegar
- ½ cup of pomegranate seeds
- Flaky sea salt for serving
- Freshly ground black pepper
Directions:
- Preheat the oven to 450°. Toss beets with 1 tablespoon of olive oil on a foil-lined rimmed baking sheet and season with kosher salt
- Roast the beets, tossing once, until the skins are charred and beets are tender, for about 40–50 minutes. Let cool
- Heat 2 tablespoons of oil in a large skillet over medium-high
- Cook the radicchio wedges on cut sides until browned, about 2 minutes per side and transfer to a platter
- Add pomegranate juice to skillet; bring to a boil and cook until thickened and syrupy, for about 5 minutes. Stir in the vinegar and season with kosher salt
- Tear the beets the open and place around radicchio; spoon dressing over
- Top the salad with pomegranate seeds, sprinkle with sea salt and pepper, and drizzle with remaining 2 tablespoons of olive oil
Hanger Steak with Charred Scallions
This entree is sumptuous and elegant. The scallions flavor the meat beautifully, the steak is tonifying, and it’s an ideal main course for your holiday meal.
Ingredients:
- ½ cup of crushed or coarsely chopped walnuts, hazelnuts, or pistachios
- 2 garlic cloves
- 9 tablespoons extra-virgin olive oil, divided
- 1 1½-lb. Organic, grass-fed (if possible) hanger steak, cut into 4 pieces, with the center membrane removed
- Kosher salt
- Freshly ground pepper
- ¾ of a teaspoon of Aleppo-style pepper, plus more for serving
- 12 scallions
- 5 teaspoons of sherry vinegar or red wine vinegar
- 1 tablespoon (or more) of chopped cornichons
- Chopped and drained capers to taste (at least one tablespoon)
- 1 tablespoon or more, to taste, of whole grain mustard
- ¾ of a teaspoon of chopped thyme
- A few drops of liquid stevia
- Flaky sea salt
Directions:
- Preheat the oven to 350° and toast the nuts of your choosing on a rimmed baking sheet, tossing once, until golden brown, for about 8–10 minutes. Transfer to a medium bowl
- Finely grate garlic over the warm nuts and toss with 6 tablespoons of olive oil
- Heat a large cast-iron skillet over medium-high. Season the hangar steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper
- Rub the steaks with 2 tablespoons of olive oil and cook, turning occasionally, until deeply browned. Use an instant-read thermometer, inserted into the thickest part, to make sure that they’re at 130° for medium-rare, for 10–12 minutes. Once they’re cooked, transfer the steaks to a cutting board
- Wipe out the skillet and reduce heat to medium
- Place scallions and 1 tablespoon of olive oil in the skillet. Season with kosher salt, and cook, turning occasionally, until softened and deeply charred, for about 4 minutes
- Transfer to cutting board; trim and cut into 1" pieces. Add to a bowl with the nut mixture, vinegar, cornichons, capers, mustard, thyme, and stevia and toss to combine
- Season the mixture with kosher salt and black pepper.
- Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper
Winter Lobster with Garlic and Chile Flakes
This recipe is luxurious, delicious, and flavorful. Lobster is celebratory, and this dish is enhanced by the gorgeous flavor of garlic, capers, dijon, and a dash of chile flakes. Bonus? You can use leftover lobster on lunch salads—it’s a great, clean, and exquisite source of protein.
Ingredients:
- 1/4 cup of melted butter or extra virgin olive oil
- 1 tablespoon of lemon juice
- 1/2 teaspoon of lemon zest
- 2 tablespoons of freshly chopped chives, plus more for garnish
- 2 tablespoons of freshly chopped parsley, plus more for garnish
- 1 clove of garlic, minced
- 1/4 teaspoon of kosher salt, plus more for seasoning
- 4 (8-oz.) lobster tails
- Extra-virgin olive oil, for brushing
- Freshly ground black pepper
- Pinch of crushed red pepper flakes
- Lemon wedges, for serving
- Flaked sea salt
- Capers
- Dijon mustard
Directions:
- Preheat a grill or grill pan over medium heat
- In a small bowl, whisk together melted butter or olive oil, lemon juice, zest, dijon, capers, chives, parsley, garlic, and salt
- Using kitchen shears, cut the top of the lobster shells from the meaty portion of the tails
- Using a knife, cut halfway through meat down the center, without cutting all the way through. Insert a skewer lengthwise through the lobster to keep lobster from curling up when cooked
- Brush the lobster all over with olive oil and season each with salt and pepper
- Grill each lobster with flesh side down until lightly charred, for about 6 minutes. Flip the lobster and dollop a spoonful of butter (or olive oil) mixture on the flesh side. Grill until just cooked through, for about 5 minutes more.
- Remove the lobster from the grill and sprinkle with red pepper flakes, capers, and flaked sea salt.
- Serve with lemon wedges
Winter Wonderland Chopped Salad
This dish is gorgeous. It’s flavorful, uses seasonal produce, and will delight the eyes with its harvest of bright, vibrant colors. Tip: leave the parmesan on the side so that your friends who don’t eat dairy can enjoy it as well.
Ingredients:
Vegetables:
- 1 small kabocha or acorn squash (2–3 lb.)
- 2 tablespoons of fresh lemon juice
- Liquid stevia to taste
- 3-5 tablespoons of extra-virgin olive oil, divided
- Kosher salt
- Freshly ground pepper
- 8 oz of brussels sprouts, trimmed, halved
- 2 sprigs of thyme
- 1 sprig of rosemary
- 1-2 garlic cloves, lightly crushed
- 2 tablespoons of white balsamic vinegar
Vinaigrette:
- ¼ cup of red wine or balsamic vinegar
- 1-2 tablespoons of Dijon mustard
- 1 teaspoon of fresh lemon juice
- Kosher salt
- 1 small garlic clove
- 1½ teaspoon of crushed red pepper flakes
- 1½ teaspoon of dried oregano
- ¼ cup plus ⅔ cup of extra-virgin olive oil
Salad:
- 1 15.5-oz. can chickpeas, rinsed, optional
- Kosher salt
- 2 scallions, thinly sliced
- 2½ oz. of fennel salami, sliced ⅛" thick, slices cut into quarters (about ½ cup), optional. You can also use pistachios or simply omit the meat
- 1 cup chopped parmesan cheese, optional
- 1 cup Castelvetrano olives, pitted
- ¼ cup of chopped dill
- 4 cups of torn mixed radicchio leaves
- 4 cups of torn Little Gem or romaine lettuce
- ½ cup finely grated ricotta salata, optional
- ¼ cup pomegranate seeds
Directions:
Vegetables:
- Place a rack in the middle of the oven and preheat to 350°. Cut the squash into quarters and scoop out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice, stevia, and 2 tablespoons oil in a small bowl and rub all over cut sides of squash; season with salt and pepper. Roast until very tender, for about 1½ hours. Let cool.
- Heat one tablespoon of oil in a large skillet over medium-high. Arrange the brussels sprouts cut side down in a skillet and cook until they’re well browned, for about 4 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed, until browned all over, for about 5 minutes longer. Reduce heat to medium and add thyme, rosemary, and garlic, and salt. Cook for five more minutes. Add vinegar and toss to coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool
Vinaigrette:
- Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely grate in garlic and whisk to combine. Let the dressing sit for 15 minutes.
- Meanwhile, heat red pepper flakes, oregano, and ¼ cup of olive oil in a small saucepan over medium until oil is warm but not yet sizzling. Add the remaining ⅔ of olive cup oil to cool down infused oil
- Pour the infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt and pepper
Salad:
- Toss the chickpeas, if using, in a medium bowl with ¼ cup of the vinaigrette and season with salt. Let them sit for about ten minutes
- Toss the scallions, salami (if using), pistachios (if using) caciocavallo, olives, and dill into chickpeas
- Arrange on a platter on top of the lettuces
- Serve salad topped with ricotta salata, if using, and pomegranate seeds
Glazed Shallots with Chile and Thyme
This vegetable-centric dish is incredible, warming, and stunning. It emanates the flavors and color tones of the season, is filled with fiber and nutrients, and pairs beautifully with other dishes. Note: if any of your guests don’t consume dairy, use extra virgin olive oil.
Ingredients:
- 4 tablespoons of unsalted butter or extra virgin olive oil
- 1½ pound of medium shallots, peeled, halved if large
- Kosher salt
- 3 tablespoons of sherry vinegar or red wine vinegar
- 3 large sprigs of thyme, plus 1 teaspoon of thyme leaves for serving
- Rosemary sprigs
- 2 red Fresno chiles, halved lengthwise, seeds removed
- Liquid stevia to taste
- Flaked sea salt
- Freshly ground pepper
- Preheat the oven to 400°. Heat butter or extra virgin olive oil in a large skillet over medium
- Arrange the shallots in a single layer in skillet, flat or cut side down where possible
- Season well with salt and cook, undisturbed, until deep golden brown underneath, for about 5 minutes
- Turn and cook until deep golden brown on the other side, for about 5 minutes
- Add vinegar and 1 cup water, then add thyme sprigs, chiles, and stevia and swirl skillet to combine. Bring it to a boil and reduce heat so liquid is at a simmer
- Transfer the skillet to the oven and roast shallots, turning halfway through, until the sauce is reduced to a glaze and a paring knife easily slides through centers, for 35–40 minutes. Season with flaked sea salt
- Spoon the shallots and glaze into a serving dish and top with thyme leaves, rosemary, flaked sea salt, and freshly ground pepper. We love using a lot of herbs for color and flavor, so garnish the dish well and be sure to include fresh herbs on each plate
Cranberry Ginger Margarita
This margarita is a festive, brightly colored cocktail that will bring positivity and joy to happy hour. The cranberry is seasonal and vibrant, and the ginger brings a warming, delicious, and seasonal zing to the composition.
Ingredients:
- 2 oz of top shelf silver tequila
- 1 oz of top shelf ginger liqueur
- 1 oz freshly squeezed lime juice
- ½ oz cranberry juice (you can use unsweetened and use liquid stevia or monk fruit, which we recommend)
- Chile flakes and/or flaked sea salt or ginger salt for rim
- Ice
- Fresh ginger and cranberries for garnish
Directions:
- Combine all ingredients in a cocktail shaker and shake to combine and fully chilled
- Dip the rim of each glass into water and dip intp chile flakes and/or flaked or ginger sea salt
- Strain into a glass or serve or ice
- Garnish with a piece of ginger and/or fresh cranberries on a toothpick
Mistletoe Martini
Ring in a Very Venus Holiday with love and affection. The perfect drink for the occasion? This fruity, herby, tart, and sweet martini.
Ingredients:
- 1.5 oz of top shelf vodka
- .75 oz of cherry brandy
- Juice of 1 lime, or about 1 oz of organic bottled lime juice
- Fresh raspberries
- Fresh rosemary
- Liquid stevia or pure monk fruit to taste
- Ginger sea salt or ancho chiles, or edible gold for rim, optional
Instructions:
- Fill your cocktail shaker halfway with ice and pour in the ingredients
- Shake until chilled and strain the mixture into each glass
- Garnish with two raspberries and sprig of rosemary
- Rim each martini glass with ancho chiles, edible gold, or ginger sea salt
Rose Cardamom Hot Cocoa
The perfect sweet treat to serve at your holiday meal? This rose-filled, warming delicious hot cocoa. It’s free of sugar and dairy and Venus would absolutely approve. Enjoy a warm mug at the end of your meal, or cuddle up on the couch with yourself or your loved ones to watch a holiday movie to wind down and enjoy this elegant take on the classic winter treat.
Ingredients:
- 1 cups of unsweetened plant-based milk—we recommend cashew or almond milk
- 2 1/2 tablespoons of dried rose petals
- 7 lightly crushed cardamom pods
- Liquid stevia or monk fruit to tase
- 1/4 cup cocoa powder
- 3 heaped tablespoons of unsweetened chocolate chips, optional
- Cinnamon sticks and/or fresh rose petals for garnish
- Rose water
Directions:
- Place the plant-based milk, rose petals, and crushed cardamom pods into a saucepan and set over medium heat. Once the milk is just beginning to simmer, immediately remove from heat, cover with a lid, and let everything steep for 20 minutes
- Strain the plant-based milk through a fine-mesh sieve into a measuring cup and pour the milk back in and set over medium-low heat.
- Add the remaining ingredients and whisk together until smooth. Once the hot chocolate reaches the desired temperature,pour into a mug
- For more pronounced rose flavor, add a small drop of rose water or extract to the hot chocolate prior to serving
- Garnish with a cinnamon stick and/or fresh rose petals and serve hot
Photograph your winter tablescapes and recipes and tag us on Instagram—we love to share your creations and snapshots of your gorgeous life with our community.
Wishing you a stunning holiday season of elegance, abundance, positivity, and love.